Green tortelli with potatoes and cheese, butter and sage

I made fresh spinach pasta and shaped various tortelli with a tasty potato and cheese filling. Among the cheeses I used local alpine TOMBEA, adding extra flavour: the historic cheese of Magasa in Val Vestino.

GREEN PASTA

200 g TYPE 00 FLOUR

200 g SEMOLINA

150 g COOKED, BLENDED SPINACH

2 EGGS

FILLING

500 g BOILED POTATOES

2 EGGS

150 g MIXED CHEESES (Tombea, Provola, Casera, Erdammer), as preferred

PEPPER

SALT

NUTMEG

TO SERVE

BUTTER

EXTRA VIRGIN OLIVE OIL

SAGE

GARLIC

I mix both flours and add eggs and previously cooked, finely chopped spinach.

I knead thoroughly, form a uniform ball, wrap and rest for at least 1 hour. I made mine the day before and kept well wrapped in the fridge.

Meanwhile, I boil and rice potatoes for the filling and cool.

I finely chop all cheeses.

I add to cold potatoes with eggs, ground pepper, nutmeg and salt.

I mix and set aside; the filling can also be made the day before.

I roll with a pasta machine, cut discs, add a generous filling and close the tortelli. Moisten edges with a finger and a little water if wanted.

Choose any shapes.

I used a tortelli tool; fork tines work too.

I made tortelli, parcels and smaller shapes. Freeze in a single layer first, then transfer to freezer bags.

Be creative. I froze some sheets for lasagne.

I boil in salted water for 5 minutes, then drain into a pan with melted butter, oil, sage and a garlic clove.

I plate and sprinkle with grated cheese.